Q1: I don't have a food processor - can I still make the cauliflower couscous?

Yes, you can use a box grater as an alternative to the food processor mentioned in the Equipment list. Simply grate the cauliflower florets using the large holes of the grater to create rice-sized pieces. This method takes a bit more time and elbow grease, but produces similar results to the pulsing method described in Step 1. Another option is to finely chop the cauliflower with a sharp chef's knife, though this requires more skill to achieve uniform, couscous-sized pieces. Whichever method you choose, aim for small, even pieces so they cook uniformly in Step 8.

Q2: Can I substitute dried apricots if I can't find fresh ones, and how should I prepare them?

Absolutely - dried apricots are actually the most common choice for this recipe and work wonderfully in the tagine. Since the recipe calls for chopped apricots that will simmer in Step 6 for 15-18 minutes, simply chop dried apricots into small pieces (about quarter-sized) before adding them in Step 5. The dried apricots will rehydrate as they simmer in the vegetable broth and tomato mixture, becoming plump and tender while releasing their natural sweetness. If your dried apricots are particularly hard, you can soak them in warm water for 10 minutes before chopping and draining them well.

Q3: How do I know when the cauliflower couscous is properly done in Step 8?

The cauliflower couscous is ready when it's tender enough to bite through easily but still has a slight bite (similar to al dente pasta), and you see some lightly golden or caramelized spots forming on the pieces. Step 8 indicates this should take 5-7 minutes with frequent stirring over medium-high heat. To test doneness, taste a few pieces - they should be cooked through but not mushy or waterlogged. If the cauliflower starts to brown too quickly before becoming tender, reduce the heat slightly and continue cooking. The key is frequent stirring to ensure even cooking and prevent burning.

Q4: Is this recipe already gluten-free, and what about other dietary modifications?

Yes, this Moroccan Chickpea Tagine over Cauliflower Couscous is naturally gluten-free since it uses cauliflower instead of traditional wheat-based couscous and contains no other gluten-containing ingredients. The recipe is also vegetarian and can easily be made vegan by substituting the honey mentioned in Step 5 with maple syrup or agave nectar in equal amounts. For those following a strict Mediterranean Diet, this recipe aligns perfectly with its emphasis on vegetables, legumes, olive oil, and aromatic spices. If you need to make it nut-free, simply check that your vegetable broth doesn't contain any nut-based ingredients, though most standard broths are nut-free.

Moroccan Chickpea Tagine over Cauliflower Couscous

This vibrant Moroccan-inspired tagine brings the exotic flavors of North Africa to your Mediterranean Diet table with a clever low-carb twist. Traditional tagines are slow-cooked stews named after the distinctive cone-shaped earthenware pot they're cooked in, featuring complex spice blends and the signature sweet-savory combination that defines Moroccan cuisine. Our version captures all that aromatic magic in a weeknight-friendly format, layering warm spices like cumin, cinnamon, and turmeric with protein-rich chickpeas, sweet dried apricots, and crunchy toasted almonds.

What makes this dish truly special is the cauliflower couscous base—a brilliant grain-free alternative that keeps the meal light while perfectly complementing the rich, saucy tagine. The cauliflower is simply pulsed into tiny, fluffy granules that mimic the texture of traditional couscous, absorbing all the flavorful sauce while adding extra vegetables to your plate. It's a technique that aligns beautifully with Mediterranean Diet principles, emphasizing plant-based ingredients, healthy fats from olive oil and nuts, and bold flavors from herbs and spices rather than heavy sauces.

The interplay of textures and flavors is what elevates this dish from simple to sublime. Tender chickpeas provide hearty substance, while plump apricots burst with natural sweetness that balances the earthy spices. Toasted almonds add satisfying crunch, and fresh cilantro brings a bright, herbaceous finish. Each spoonful delivers warmth, comfort, and nourishment—a complete meal that feels indulgent yet supports your health goals. Whether you're new to Moroccan cuisine or a longtime fan, this tagine offers an accessible entry point to these magnificent flavors while keeping your dinner both nutritious and exciting.

Mia

Recipe Author: Welcome to Mia's Kitchen, where every recipe is plant-forward, anti-inflammatory, and full of flavor. Her meals make it easy to eat well, support gut health, and enjoy balanced, wholesome cooking at home.

Nutrition

45 minutes

None servings

385 calories

Fat 15.00g

Carbs 52.00g

Protein 14.00g

Ingredients

1 large head	cauliflower, cut into florets
3 tbsp	olive oil, divided
1 medium	yellow onion, diced
4 cloves	garlic, minced
1 tbsp	fresh ginger, minced
2 tsp	ground cumin
1 tsp	ground coriander
1 tsp	ground cinnamon
1/2 tsp	ground turmeric
1/2 tsp	paprika
2 cans (15 oz each)	chickpeas, drained and rinsed
1 can (14.5 oz)	diced tomatoes, with juices
1 cup	vegetable broth
3/4 cup	dried apricots, chopped
1 tbsp	honey
1 tsp	salt
1/2 tsp	black pepper, freshly ground
1/2 cup	sliced almonds, toasted
1/4 cup	fresh cilantro, chopped
1 medium	lemon, cut into wedges

Equipment

Cutting board

Food processor

wooden spoon or spatula

chef's knife

serving bowls

can opener

measuring cups and spoons

large skillet

large deep skillet or Dutch oven

mixing bowls

Anti-Inflammatory Diet

Packed with anti-inflammatory ingredients like turmeric, ginger, olive oil, and a variety of colorful vegetables, this recipe supports reduced inflammation through its carefully selected, nutrient-rich components.

Clean Eating

A clean eating masterpiece featuring whole, minimally processed ingredients like fresh vegetables, chickpeas, whole spices, and olive oil, prepared simply to maximize nutritional value and flavor.

Flexitarian Diet

This recipe perfectly represents flexitarian eating by making plant-based ingredients the star, with chickpeas providing substantial protein and a variety of vegetables creating a satisfying, nutrient-dense meal.

Mediterranean Diet

This recipe perfectly embodies Mediterranean Diet principles with its emphasis on olive oil, legumes (chickpeas), abundant vegetables (cauliflower), nuts (almonds), and aromatic herbs and spices. The dish prioritizes plant-based ingredients and healthy fats while avoiding processed foods.

Plant-Based Diet

A fully plant-based recipe featuring protein-rich chickpeas, nutrient-dense cauliflower, and a variety of vegetables and spices. The dish provides complete nutrition without any animal products, making it ideal for plant-based eaters.

Vegan Diet

This vegan-friendly recipe contains zero animal products, using chickpeas as a protein source, cauliflower as a base, and plant-based ingredients like olive oil, spices, and herbs to create a flavorful, nutritionally complete meal.

Vegetarian Diet

A vegetarian-friendly recipe that provides protein through chickpeas and offers a balanced, nutritious meal without meat, using eggs and dairy as optional additions if desired.

Instructions

Working in batches, add cauliflower florets to a food processor and pulse 10-12 times until the cauliflower is broken down into small, rice-sized pieces resembling couscous. Be careful not to over-process into mush. Transfer to a bowl and set aside.

3 min

5 min

Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

1 min

Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.

1 min

Add the cumin, coriander, cinnamon, turmeric, and paprika to the skillet. Stir constantly for 30 seconds to toast the spices and release their aromatic oils.

Add the chickpeas, diced tomatoes with their juices, vegetable broth, chopped apricots, honey, salt, and black pepper to the skillet. Stir well to combine all ingredients.

1 min

18 min

Bring the mixture to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, until the sauce has thickened and the flavors have melded together, about 15-18 minutes.

While the tagine simmers, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower couscous and season with a pinch of salt.

1 min

7 min

Cook the cauliflower couscous, stirring frequently, until tender and lightly golden in spots, about 5-7 minutes. Remove from heat.

Taste the tagine and adjust seasoning with additional salt and pepper if needed.

Divide the cauliflower couscous among four serving bowls. Spoon the chickpea tagine generously over the cauliflower couscous.

1 min

Top each bowl with toasted sliced almonds and chopped fresh cilantro. Serve with lemon wedges on the side for squeezing over the top.

Moroccan Chickpea Tagine over Cauliflower Couscous

Nutrition

Ingredients

Equipment

On Diet

Anti-Inflammatory Diet

Clean Eating

Flexitarian Diet

Mediterranean Diet

Plant-Based Diet

Vegan Diet

Vegetarian Diet

Instructions

Frequently Asked Questions

Q1: I don't have a food processor - can I still make the cauliflower couscous?

Q2: Can I substitute dried apricots if I can't find fresh ones, and how should I prepare them?

Q3: How do I know when the cauliflower couscous is properly done in Step 8?

Q4: Is this recipe already gluten-free, and what about other dietary modifications?